Wash and trim the rhubarb. Remove the stringy skin from larger stems and cut into finger sized lengths.

Place a cup of water and half a cup of sugar in a pot over a low heat, stir until the sugar has dissolved and droop in the rhubarb. Simmer until the rhubarb just begins to soften.

Make the crumble:

Place the flour, soft brown sugar and oats into a bowl - break any lumps of brown sugar with the back of a spoon to ensure they are well mixed. Pour over the butter and stir - finish off with flaked almonds and shredded coconut - keep stirring until just combined.

Assemble the crumble:

Arrange the rhubarb into the base of an oven proof dish with a little of the poaching liquid - top with the pear shards.

Scatter the crumble mix evenly over the base.

Place the dish on a baking tray and cook in a preheated 160°C/320°F oven until the crumble is golden and firm.

What a funny coincidence, I just plucked alot of rhubarbs the other day, and was planning to make a crumble out of some of them (without the pear though). Here in Denmark we normally find the rhubarbs best in the beginning of the season (April - June), as the summer sun makes them extremely acid, and by then they have grown so much they become woody also.